When you’re in the mood for some bright, spicy and zingy noodle dishes, consider this Korean spicy noodle salad platter. Known as jaengban guksu, this recipe is ready to go in just about 30 minutes. It is light, refreshing and just a perfect dish for summer!
WHAT IS JAENGBAN GUKSU
Jaengban guksu (쟁반국수) is a cold noodle dish served on a large platter with loads of fresh vegetables. (Jaengban means a platter or tray in Korean, and guksu means noodles.)
It is a type of bibim guksu, which means mixed noodles. The noodles are coated with spicy, slightly sweet and tangy sauce and accompanied by crunchy and colorful vegetables. The dish’s taste and texture is invigorating and pleasant.
Jaengban guksu is often sold at a bossam (Korean pork wraps) or jokbal (pig’s trotters) restaurant. It also goes well with my recent recipe air fryer pork belly.
The beauty of this colorful, spicy noodle salad platter is that you can prepare it with your choice of vegetables, which is easy and simple. (Although julienning vegetables can be time-consuming for some.) What’s more, the platter is generally shared between 2 or 3 people, which makes the dinning experience more fun and enjoyable.
While buckwheat noodles are often associated with summer dishes, they can be eaten all year around.
OTHER KOREAN SUMMER NOODLE RECIPES
If you love cold noodles, you should check out these recipes. They bring out their own goodness; these are delicious and perfect for summer weather!
INGREDIENTS FOR SPICY NOODLE SALAD, SERVES 3-4
MAIN
- 50g / 1.7 ounces lettuce (butterhead or baby cos lettuce), thinly sliced
- 5g / 0.17 ounces perilla leaves, thinly sliced
- 100g / 3.5 ounces cucumber, julienned
- 90g / 3.1 ounces carrot, julienned
- 100g / 3.5 ounces red cabbage, thinly sliced
- 2 hard boiled eggs, cut in half length ways
- 200g / 7 ounces soba noodles (buckwheat noodles)
SAUCE
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili powder or Korean chili flakes)
- 2 Tbsp raw sugar
- 1 Tbsp honey
- 3 Tbsp apple cider vinegar or rice wine vinegar
- 1 Tbsp regular soy sauce (e.g. kikkoman)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 tsp minced garlic
- 1/2 tsp hot mustard paste
*1 Tbsp = 15 ml, 1 cup = 250 ml
** If you want to learn more about Korean ingredients, check my essential Korean ingredients list.
HOW TO MAKE SPICY NOODLE SALAD PLATTER
1. Combine the sauce ingredients in a small bowl and mix well. Set aside.
2. Boil some water in a pot over medium high heat. Once boiling, add the noodles and boil for the time instructed on the package. When the noodles are cooked, drain and run some cold water over them to cool them down. Drain.
3. Arrange the prepared vegetables on a large platter. Place the noodles in the middle and add the sauce, then top up with boiled eggs.
4. Serve. To eat, mix them well with your hands (gloved) or use a pair of chopsticks or tongs.
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Spicy Noodle Salad Platter (Jaengban Guksu)
Ingredients
MAIN
- 50 g lettuce (butterhead or baby cos lettuce), (1.7 ounces), thinly sliced
- 5 g perilla leaves (0.17 ounces), thinly sliced
- 100 g cucumber , julienned
- 90 g carrot , julienned
- 100 g red cabbage (3.5 ounces), thinly sliced
- 2 boiled eggs , cut in half length ways
- 200 g soba noodles (buckwheat noodles),( 7 ounces)
SAUCE
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili powder or Korean chili flakes)
- 2 Tbsp raw sugar
- 1 Tbsp honey
- 3 Tbsp apple cider vinegar or rice wine vinegar
- 1 Tbsp soy sauce , regular (e.g. kikkoman)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 tsp minced garlic
- 1/2 tsp hot mustard paste
Instructions
- Combine the sauce ingredients in a small bowl and mix well. Set aside.
- Boil some water in a pot over medium high heat. Once boiling, add the noodles and boil for the time instructed on the package. When the noodles are cooked, drain and run some cold water over them to cool them down. Drain.
- Arrange the prepared vegetables on a large platter. Place the noodles in the middle and add the sauce, then top up with boiled eggs.
- Serve. To eat, mix them well with your hands (gloved) or use a pair of chopsticks or tongs.
Notes
- 1 Tbsp = 15 ml, 1 cup = 250 ml
- If you want to learn more about Korean ingredients, check my essential Korean ingredients list.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
